by Georgina Cartwright | May 14, 2019 | Recipe of the month, Recipes
Print Recipe Berries with Rose, Cardamom and Black Pepper Course Dessert Servings Ingredients 125 g caster sugarPinch dried rose petals food grade1/2 tsp black peppercorns3 cardamom podslemon juiced400 g strawberries150 g redcurrants optional300 g raspberries5 fresh...
by Georgina Cartwright | May 14, 2019 | Recipe of the month, Recipes
Print Recipe Green Tahini Sauce Servings Ingredients 150 ml tahini80 ml Lemon Juice100 ml water2 garlic cloves crushed1 tsp runny honey30 g parsley leaves picked, roughly chopped Servings Ingredients 150 ml tahini80 ml Lemon Juice100 ml water2 garlic cloves crushed1...
by Georgina Cartwright | Apr 8, 2019 | Recipe of the month, Recipes
Print Recipe Spring Chicken Pot Pie Servings Ingredients 2 tbsp olive oil1 bunch Spring Onions roughly slices250 g frozen spinach6 large cooked chicken thighs350 ml good chicken stock1 tbsp wholegrain mustard200 g frozen peas200 ml crème fraiche1/2 small bunch of...
by Georgina Cartwright | Mar 13, 2019 | Recipes
Print Recipe Raw Fennel Salad with Rocket and Orange Servings Ingredients 3 large fennel4 tbsp. Lemon Juice8 tbsp. Extra-virgin olive oil2 tbsp. flat leaf parsley roughly chopped1 packet of rocket or watercress2-3 oranges blood if in season1 ripe pomegranate seeds...
by Georgina Cartwright | Feb 5, 2019 | Recipe of the month, Recipes
Print Recipe Chinese Cabbage, Fennel and Butternut Squash Salad Servings Ingredients 300 g butternut squash peeled and cut into 1.5cm cubes1 tbsp olive oilSalt and black pepper1/2 Chinese or savoy cabbage very thinly sliced1 small head radicchio very thinly sliced1...
